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{ចេកខ្ទិះ} - Chek Khteh

Coconut Cream Bananas and Tapioca

ចេកខ្ទិះ - {Chek Khteh}

Preparation time - 20 mins

Cooking time - 20 mins

Bananas are one of the most widely consumed fruits in Cambodia, as well as the world, and for good reason. Eating them could help lower blood pressure and reduce the risks of cancer and asthma.
In Cambodia, we use every single part of banana starting from root, tree, leaves, flower and fruit. Root, tree and flower are commonly used as a vegetable both cooked and raw and both for humans and animals. Banana is so delicious to eat raw by itself and also cooked in savory dishes, snacks and deserts. Grill, boil, fry, chip and Chek Khteh are some examples of favorite ways of cooking bananas in Cambodia.
Chek Khteh is a creamy and sweet dessert that has tapioca to help thicken the broth. The banana brings a bit softness with a bit of sourness to make the whole dessert become very tasty, but light. A sprinkle of roasted black and white sesame seeds helps uplift the dish to be joyfull and full of fragrance.

Ingredients -Serve 6-8
  • Ripe bananas: 12 pieces
  • Palm sugar: 250g
  • Tapioca ball: 2 table spoons
  • Coconut cream (pure): 3 cups
  • Salt: ½ teaspoon
  • Black and white sesame seed: 50g
  • Fresh water: 2 cups

Ripe bananas: peel and cut into 1-2cm pieces and leave to soak in 5 cups of water with 1 teaspoon of salt to let bitterness of banana out. Keep cut bananas in salted water for 10-15 minutes then drain.
Black and white sesame seed: soak in fresh water and take the seeds that float out (seeds that float have gone bad), wash and drain. Put a dry frying pan on low heat and put seeds in. Roast until the white seeds brown a little and the fragrance is released. Remove the seeds and place in a food processor and grind for a minute. Place the crushed sesame in an airtight food container to keep the aromatic fragrance.
Tapioca balls: Rinse with fresh/room temperature a few times and let it soak for about 15 to 20 minutes.
Palm sugar: Caramelise and add a bit of water.
Put 2 cups of water and two cups of coconut cream in a medium sized pot and bring to the boil. Add tapioca and put the heat down to low. Once all the tapioca floats and turns very clear they are cooked. Place bananas pieces in and cook for about 5 minutes. Add caramelised palm sugar and salt and stir well. Turn the heat off and pour the rest of coconut cream in and stir well.

To serve:
Place the dessert in a serving bowl and sprinkle roasted sesame seeds on the top.


Photography by Nataly Lee.

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